Name: Beef burger, Auvergne blue and caramelised pear
Total time: 45 min
Yield: 4 servings
Cuisine: France
Ingredients: Burger bread - 4 Unité(s); Beef mince - 600 Gramme(s); Bleu d'Auvergne - 120 Gramme(s); Pears - 2 Unité(s); butter - 15 Gramme(s); sugar - 10 Gramme(s); Arugula - 40 Gramme(s); oil - 1 Centilitre(s); salt - 1 Pincée(s); black pepper - 1 Pincée(s)

Ingredients

4 servings

Burger bread 4 Unité(s)
Beef mince 600 Gramme(s) 4 steaks
Bleu d'Auvergne 120 Gramme(s) In slices
Pears 2 Unité(s) farms, quarters
butter 15 Gramme(s)
sugar 10 Gramme(s) Pears
Arugula 40 Gramme(s)
oil 1 Centilitre(s)
salt 1 Pincée(s)
black pepper 1 Pincée(s)

Steps

Melt the butter over medium heat. Add the pears and sugar, let brown for 6 to 8 minutes, turning them over. They need to stay a little firm. Set aside.
Form 4 steaks of about 2 cm. Oil, salt, pepper.
Fry 3 to 4 minutes per side for rosy cooking. Place the blue on each steak, cover for 1 min to melt.
Toast the breads. Drop a little rocket, the steak, the pears, another strand of rocket.
Close and serve right away, with fries or a simple salad.

Notes

A too strong blue crushes the pear: taste it. The Fourme d ‘Ambert will help out if the Bleu d ‘Auvergne is missing.

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